Soup Base

By: Michael Lam, MD, MPH; Dorine Lam, RDN, MS, MPH


These two recipes can be made ahead of time and stored in glass jars in the fridge. I find it quite tasty to use this soup base to blend with raw vegetables to create a cream soup. It is full of vitamins, minerals and phytonutrients for the body. I use soup Base 1 when the raw vegetables are darker in color, such as green and red. Soup base 2 is for light vegetables, such as onions, yellow bell peppers, and potatoes.

Recipe

Ingredients:

1 red onion - cubed
1 large carrot - cubed
2 medium stalks celery - cubed
1 bell pepper (red or yellow) - cubed
3 medium red potatoes - cubed
1-2 bay leaves

Directions:

1. Put all veggies in pot
2. Cover with water plus 2 inches above veggies.
3. Bring to boil in medium fire, then lower fire to simmer for ½ hr.

Semi Raw Version:

Bring water to boil, put in all the chopped vegetables.
Turn off the heat and let the ingredients sit for 15 minutes.

Alternative Soup Base

Ingredients:

1 yellow or white onion - chopped
1 large carrot - cubed
2 medium stalks celery - cubed
1 bell pepper (yellow) - cubed
3 medium red potatoes - cubed
1-2 dill sprigs

Directions:

1. Put all veggies in pot
2. Cover with water plus 2 inches above veggies.
3. Bring to boil in medium fire, then lower fire to simmer for ½ hr.

Semi Raw Version:

Bring water to boil, put in all the chopped vegetables.
Turn off the heat and let the ingredients sit for 15 minutes.

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Soup Base
These two recipes can be made ahead of time and stored in glass jars in the fridge. I find it quite tasty to use this soup base to blend with raw vegetables to create a cream soup. It is full of vitamins, minerals and phytonutrients for the body. I use soup Base 1 when the raw vegetables are darker in color, such as green and red. Soup base 2 is for light vegetables, such as onions, yellow bell peppers, and potatoes.

 

© 2018  Michael Lam, M.D. All Rights Reserved.



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